Ingredients
- 1 pound chicken breast, cubed
- 1 cup pineapple, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper, to taste
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, sauté onion, garlic, and red bell pepper for 2–3 minutes until softened.
- Stir in jasmine rice and toast for 1–2 minutes.
- Add chicken broth, soy sauce, and grated ginger. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
- Return chicken to skillet and add pineapple chunks. Stir and heat through for 2–3 minutes.
- Season with salt and pepper. Garnish with green onions and sesame seeds before serving.
Notes
- Use boneless chicken thighs for richer flavor.
- Swap jasmine rice for basmati or brown rice, adjusting cook time.
- For a vegetarian option, substitute chicken with tofu and use vegetable broth.
- Add extra veggies like snow peas or broccoli for more greens.
- Leftovers store well in the fridge for up to 3 days or can be frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop Skillet
- Cuisine: Asian Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
